Restaurant Remake: Grilled Summertime Power Bowl

The simplicity of whole grains, black beans, lots of seasonal produce and creamy cilantro dressing make this protein packed plant-based meal a summertime favorite!

grilled-summertime-powerbowl-foodreveal-blog

Grain bowls are popping up at many quickserve health focused restaurants around the country (check out the menus at sweetgreen, Cava and honeygrow). The formula looks something like this:

veggies/Fruit + beans/protein + whole grains + sauce = grain bowl

Pretty simple.

We used that same formula to create our plant-based and protein packed power bowl. If you eat meat or seafood you could throw in some herb grilled chicken or citrus marinated salmon or shrimp. But, veggie lovers can celebrate this bowl as a complete meal since there is plenty of protein from the beans and quinoa.

Here’s our formula using the best summer produce:

Veggies/Fruit: Avocado, Summer Squash, Corn, Red Bell Pepper, Green Onion

Beans: Black Beans

Grains: Quinoa

Sauce: Creamy Cilantro

Take these veggies (even the avocado) to the grill to boost their natural flavors!


Grilled Summertime Power Bowl

The simplicity of whole grains, black beans, lots of seasonal produce and creamy cilantro dressing make this protein packed plant-based meal a summertime favorite!

Makes: 4 Servings

Restaurant Remake Grilled Summertime Power Bowl

Ready In:

Ingredients:
  • 1 cup quinoa, cooked (⅓ cup dried)
  • 1 (15 oz) can black beans, drained and rinsed (tip: rinsing canned beans can remove up to 40% of the sodium )
  • 2/3 cup frozen corn, defrosted (or 1 ear of corn, shucked and cleaned)
  • 1 red bell pepper, diced
  • 2 green onions, sliced
  • 1 batch roasted squash (see below)
  • 1 avocado (still in peel), halved, pit removed, lightly brush cut sides with olive oil
  • 2 Tbsp your favorite prepared cilantro dressing* (see tips below)

Instructions:
  1. Cook quinoa according to package directions.
  2. Heat grill or grill pan to medium heat.
  3. Place cut sides of avocado brushed with oil and corn cob (if using fresh, shucked corn) on grill for about 4 minutes or until grill marks form (turning corn as needed to grill all sides).
  4. Remove from grill to cool. Once cooled, dice avocado and slice corn kernels from cob.
  5. In a large bowl, combine all ingredients and toss gently until well combined.
  6. Serve with blue corn chips, whole grain tortillas or on a bed of mixed greens. Add a side of juicy watermelon and you have a great summer meal!

Roasted Squash Ingredients:
  • 1 zucchini squash, cut into large chunks
  • 1 crookneck/yellow summer squash, cut into large chunks
  • 1 Tbsp extra virgin olive oil
  • Lemon pepper to taste
  • Sea salt to taste

Roasted Squash Instructions:
  1. Preheat oven to 400 degrees F.
  2. Line a large cookie sheet with aluminum foil (for easy clean up).
  3. Place cut squash and olive oil on tray and season with lemon pepper and sea salt to taste. Toss gently to evenly combine.
  4. Bake for 30-40 minutes until squash is tender and lightly browned (overcooking squash makes it soggy).

Dressing/Sauce Tips:

If using bottled dressing, look to the refrigerated section for better options that are made without a lot of ingredients, preservatives and dyes. We’ve tried this recipe with Bolthouse Farms Cilantro Avocado Dressing and Trader Joe’s Cilantro Dressing - both are really tasty.

Quick Dressing Hack: whisk 1 ½ Tbsp plain Greek Yogurt with 1 Tbsp of your favorite green salsa (we like Trader’s Joe’s Salsa Verde made with fresh tomatillos and fresh jalapeños).


NUTRITION PROFILE

320 calories, 14 g fat, 2.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 330 mg sodium, 41 g total carbohydrates, 13 g fiber, 8 g total sugars, 12 g protein.